Flank Steak with Tomatillo Salsa Verde

Flank Steak

• 16-24 oz flank steak
• 1 yellow onion, quartered
• 2 cloves garlic
• 1/2 cup chili sauce
• 2 chipotle chiles in adobo sauce
• 1 cup olive oil
• 1 cup freshly squeezed lime juice
• 1/2 cup brown sugar
• 2 tablespoons ground cumin
• 2 teaspoons corriander seed
• 1 dash Tabasco (optional)

1. To prepare the flank steak mix all of the ingredients except the steak together in a large bowl.
2. Transfer the mixture to a plastic Ziploc bag and add the steak. Marinate in the fridge for at least 2 hours and up to 12 hours. I recommend marinating the meat for the maximum time, if possible, to really let the flavors set in.
3. Remove steak from the marinade and grill on medium/high heat for 4-6 minutes per side (for medium rare).
4. Allow the meat to sit for 5-7 minutes after removing from the grill to allow the juices to settle.
5. Slice against the grain and top with tomatillo salsa to serve.

Tomatillo Salsa Verde

• 1 pound fresh tomatillos, husked, rinsed and quartered
• 1 fresh jalapeño, chopped
• 1/2 large white onion, coarsely chopped
• 2 cloves garlic, chopped
• 1/2 cup water
• 1 teaspoon salt
• 1/2 cup fresh cilantro, chopped
• 1 tablespoon fresh lime juice
• 1 teaspoon ground cumin

1. Coarsely puree tomatillos, jalapeño, onion, garlic, water, salt and lime juice in a blender until relatively smooth (mixture will still be a little chunky).
2. Transfer mixture to a small saucepot and simmer, stirring occasionally for about 15 minutes. This allows the moisture released from the tomatillos to cook down.
3. Transfer mixture to a bowl and cool to room temperature or refrigerate to chill.
4. Stir in cilantro, cumin and lime juice and salt to taste.